A super easy side dish for the healthy at heart (even I can only cycle through gingersnap cookie after gingersnap cookie so many times before I need something green in my life).

Ingredients

1 cup kale, washed and torn into small pieces

1 cup mushrooms, sliced (I used a mix of white, cremini, and shiitake)

2 tablespoons butter

Directions

In a large frying pan over medium heat, melt the butter. Sauté mushrooms for about 10 minutes – they’ll let out water and shrink quite a bit.

Move mushrooms to a small bowl, and let the pan heat up again for a minute or so. Add the kale, and pour a scant quarter cup of water over the leaves. As the water evaporates, the kale will lightly steam. Once the water is gone, add the kale to the bowl of mushrooms.